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Nikka Pure Malt Black

spicy malty
4.1
(3)€80Japan, Blended Malt

Flavours

Whisky character

Fresh
Warm
Mild
Full
Smooth
Spicy

Taste mentions

Facts

Nikka traces its roots to Masataka Taketsuru, the man who learned whisky-making in Scotland and brought it home. He founded the Yoichi distillery in Hokkaido in 1934. The Black expression is the bolder, smokier member of the Pure Malt family. It blends malt from Nikka's two distilleries, Yoichi and Miyagikyo. Expect charred oak and a wisp of medicinal smoke up front. Underneath sit darker notes of cherry, grape and maple syrup. A little ginger and pepper keep things lively. There is malty depth and a nutty, spicy edge too. Pour it neat and let the layers unfold slowly.

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About the distillery

Distillery

Nikka

Nikka is a Japanese whisky distillery founded by Masataka Taketsuru, known as the father of Japanese whisky, in 1934. The distillery is located in Yoichi, a town on the northern island of Hokkaido, and is one of the oldest and most respected whisky producers in Japan. Nikka's whisky is made using a combination of Scottish and Japanese techniques. The distillery produces several expressions of single malt whisky, including the Yoichi 10-year-old and the Miyagikyo 12-year-old. Nikka's whisky is known for its delicate and complex flavor profile, which often features notes of fruit, oak, and smoke. The distillery's blending skills are also highly regarded, and its blended whiskies, such as the Nikka From the Barrel, have won numerous awards.

4Average rating

24Whiskies on Distilld

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About the Nikka Pure Malt Black

Nikka Pure Malt Black is a blended malt whisky from Japan, made by Nikka. The distillery family sits in Japan, with Yoichi in Hokkaido and Miyagikyo near Sendai. This is the boldest of the Pure Malt range, leaning into smoke and weight. The story starts with Masataka Taketsuru. He sailed to Scotland in 1918 and studied chemistry at the University of Glasgow. He trained at working distilleries before returning home. In 1934 he founded Nikka and built Yoichi, chosen for a cool climate that reminded him of Scotland. Miyagikyo followed in 1969, adding a softer, fruitier malt to the mix. Nikka Pure Malt Black draws on both sites to build its character. The blend gives the whisky a charred oak backbone and a faint medicinal note. Charred oak meets cherry and grape, with maple syrup adding a sweet thread. A nutty, malty core gives it real depth. Then ginger, pepper and nutmeg bring gentle spice and lift. This is Japanese whisky with a robust heart rather than a delicate one. The smoke is present but never harsh. It suits drinkers who want backbone alongside the fruit. The balance between sweet and savoury is what keeps each sip interesting. Serve it neat to let the flavours open at their own pace. A short rest in the glass rewards patience here. The malt grows rounder and the spice settles into the fruit. The charred oak note lingers gently on the long finish. For anyone exploring Japanese malt beyond the famous single malts, this bottle is a fine and characterful place to start.